• baking sheet
• knife
• pastry brush
• small saucepan
• whisk
• plate

• 2½ pounds winter squash (butternut, acorn, pie pumpkin, etc.)
• ½ c olive oil
• 2 large cloves garlic, minced
• ¼ c red wine vinegar
• ¼ c packed brown sugar
• 2 T fresh mint, chopped
• ½ t salt
• ¼ t black pepper

Peel the squash (optional), cut in half through stem end,* and scoop out seeds. Place cut side down and slice in ¼-inch half circles.

Brush each slice with oil, arrange in single layer on baking sheet, sprinkle with a bit of salt, and bake for 15 minutes, until tender but not mushy.

Meanwhile, heat remaining olive oil with garlic for 1 minute. Add vinegar and sugar and stir until dissolved. Add remaining ingredients, including the rest of the salt, and remove from heat.

Arrange squash on plate, top with dressing, garnish with a few mint leaves, and serve.

Another way to cook squash is to place 1-inch pieces in a pan with ½-inch of water. This takes a lot longer (at least an hour) but tastes delicious and doesn't need to be oiled. Let it cook for 10 minutes or so after the water has boiled away - this will make it much sweeter.

Adapted from The Moosewood Collective's Moosewood Restaurant Celebrates: Festive meals for holidays and special occasions. It's part of the vegan Thanksgiving menu.

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